Now, the original recipe is really good, but I tweaked this one a bit. Here's what I did. (The entire recipe is at the end)My garden is overflowing with jalapeños and I wanted to use them.So, I chopped up some jalapeños.

The first time I made it, I used 3 jalapeños.We considered 3 to be mild. So, the next time I made it, I chopped up 6. It all depends on how much of a kick you want. :) I would suggest you wear disposable gloves.I didn't wear them the first time, and even after I washed my hands several times, I touched my nose and eyes and they started to burn... No bueno.I would also advise you to de-seed the jalapeños.See here in the pic...

The one has the seeds removed and the other doesn't. Remove them! Unless you like your dip BLAZIN!

I also used the fat free cream cheese. (I gotta try and make this somewhat healthy!)

I also used the regular parmesan cheese. I'm pretty lazy and don't grate my own.The light mayo worked fine too.

The recipe also calls for a 4oz. can of chopped green chilies. Then you bake it. It's soooo YUMMY!!

So, here is my version of the dip:

Jalapeño Poppin Dip

2 8-oz. pkg. of cream cheese, softened(Fat Free)

3-6 finely chopped fresh jalapeños (depending on how hot you want it)

1 c. mayo (Light is great)

1 c. Parmesan cheese

1 4oz. can chopped green chilies

Preheat oven to 350. Mix all the ingredients and spread into a pie plate or small baking dish. Bake for approximately 25-30 minutes. The dip should be bubbling and golden brown. You can serve this with tortilla chips, crackers or even a sliced baguette. Enjoy!

Lori, I've got to try this. Hubby loves jalapeno poppers, so I'm sure this will be a big hit! I always wear disposable gloves when I work with peppers. In fact, I keep a box in the kitchen for that very reason. Thanks for the recipe!

Lori,This looks so good. I love jalapeno dip. I can't wait to try this one. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.Michelle